2 1/2 c. 1/4 inch thick zucchini slices
2 c. cut up cooked chicken
1 can (10 3/4 oz.) condensed cream of chicken soup
2 tbsp. milk
1/8 tsp. ground nutmeg
1 c. Bisquick baking mix
1/4 c. grated Parmesan cheese
1 egg
1 tsp. parsley flakes
1/4 c. butter, melted

Heat oven to 350 degrees. Arrange zucchini in 8 x 8 x 2 inch baking dish. Top with chicken. Mix soup, milk, and nutmeg; spread over chicken. Mix baking mix, cheese and egg until crumbly; sprinkle over soup mixture. Sprinkle with parsley; drizzle with butter. Bake until golden brown, 25 to 30 minutes. 4 to 6 servings.